High Altitude Chocolate Chip Skillet Cookie
A big, soft, chewy chocolate chip cookie baked in a cast iron skillet and served warm with ice cream.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 10-inch Cast Iron Skillet
Ingredients
- ¾ cup unsalted butter, melted and cooled for 10 minutes
- ½ cup granulated sugar
- ½ cup dark brown sugar, lightly packed
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 ⅔ cups all-purpose flour, fluffed, spooned and leveled
- 2 tsp corn starch
- ¾ tsp baking soda
- 1 ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp instant espresso powder or instant coffee, optional
- 1 ½ cups chocolate chips
- ½ cup chopped pecans or walnuts, optional
Instructions
- Preheat the oven to 325 F, and position a rack in the center of the oven. Lightly grease a 10-inch cast iron skillet with butter or non-stick spray.
- In a bowl, whisk together the melted butter, granulated sugar, brown sugar and vanilla, egg and egg yolk, for about a minute, until smooth and ribbony.
- Separately, whisk together the flour, corn starch, baking soda, salt and espresso powder. Use a spoon or spatula to stir the dry ingredients, chocolate chips (reserving 1/4 cup) and pecans into the butter mixture just until combined.
- Press the dough evenly into the greased pan, and sprinkle the top of the dough with the remaining 1/4 cup chocolate chips.
- Bake the cookie on the center oven rack for 28-30 minutes. The edges should be puffed, and the cookie golden brown, but still a bit underdone in the center.
- Let the cookie cool for 10-15 minutes and serve warm and gooey with ice cream, or let it cool for about 1 hour to cut it into bars.
Notes
Store the leftover cookie bars in an airtight container at room temperature for up to 3 days, or in the freezer for up to 1 week.
If you don't have a cast iron skillet, you can bake these cookie bars in a deep dish pie pan or a square baking pan. If your pan is smaller, the bars will be thicker and may need a couple extra minutes of bake time. If your pan is bigger, the bars will be thicker and will need a couple minutes less of bake time.
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